Creamy Chocolate Mousse
Ingredients
- 200 gDark chocolate (chopped)
- 50 gUnsalted butter (cubed)
- 6 pcEgg (room temperature)
- 30 gWhite sugar (granulated)
- 1 pinchGray sea salt (fine)
Method
An airy texture that holds perfectly on the spoon, revealing a melting heart and intense cocoa flavor. The mousse should be dotted with small air bubbles visible when scooped.
- 1
Break the dark chocolate into pieces in a bowl. Add the butter. Melt in a bain-marie until the mixture is smooth, glossy, and completely lump-free.
- 2
Clarify the eggs: place the whites in a large mixing bowl and the yolks in a small container. Ensure no trace of yolk falls into the whites.
- 3
Once the chocolate is lukewarm, whisk in the egg yolks one by one vigorously. The preparation should thicken slightly and remain supple.
- 4
Add a pinch of salt to the whites. Whisk until stiff peaks form. They should form a 'bird's beak' on the whisk and not slide when the bowl is inverted.
- 5
Add one-third of the whites to the chocolate to loosen the base. Fold in the rest very gently with a spatula, lifting the mixture from bottom to top to avoid breaking the air bubbles.
- 6
Distribute into ramekins. Place in the refrigerator. The mousse is ready when it is set and resists slightly under finger pressure.
Frequently asked questions
How do you get this dish right?
- Use room temperature eggs so the whites whisk up more easily.
- Never mix the chocolate while too hot with the eggs, or they will curdle.
- The spatula is your best friend: rotate the bowl while lifting the mixture.
How long does this dish keep?
Store in the refrigerator for up to 48 hours. Cover with film to prevent the mousse from absorbing fridge odors.
